Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

• 主要な著者: Tayyebeh Sarlak (著者), Maryam Moslehisahd (著者), Behrouz Akbari-adergani (著者), Maryam Salami (著者)
• フォーマット: 図書
• 出版事項: Islamic Azad University, 2017-03-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir. Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH...